All Day, Eat Ceviche

Miami, we’ve all grown to love and appreciate the refreshing and popular seafood dish celebrated in coastal regions in Central and South America. Typically made with fresh fish and marinated in juices, it’s the perfect summer light snack for rising temperatures. Usually accompanied by a plantain, (and hopefully a beach or oceanfront), we wanted to share our two favorites from our hood. Plus for those watching their waistlines, and the kitchen impaired (guilty), ceviche is easy to make and has very low calories.

We’re Bikini Ready!

Obviously, you can’t go wrong with a ceviche from a restaurant called, ‘MY CEVICHE,’ especially when it comes from adorable Rising Star Chef/Owner Sam Gorenstein (call me, maybe?). With that said, we attempted (and succeeded) to make one of his top recipes–refreshing yellow fin tuna ceviche. Since today is National Ceviche Day (oh yes, this is a holiday, and a great one!) we decided celebrate with the following recipes:

James Beard Award Winning Chef Douglas Rodriguez wrote the book on ceviche, which is a hard claim to fame for a Latin-centric city like Miami. Luckily for us, we get to enjoy his refreshing dish at his restaurant De Rodriguez Cuba in Miami Beach. Not only is the restaurant located poolside with sweeping oceanfront views, but it’s the perfect location to fully indulge in the whole experience. Offering fresh seafood and sustainable ingredients, all we need is a fork and a pool boy, and we’re good to go!

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Shrimp Ceviche and Tostones

Chef/Owner Douglas Rodriguez

Serves 4

Sauce Ingredients

2 Chipotle Adobo

1 Red Bell Pepper, Finely Diced

3/4 cup Freshly Squeezed Lime Juice

1/2 cup Freshly Squeezed Orange Juice

1/4 cup Canned Tomato Juice

1 tsp. Sugar

1 tsp .Salt

1 Pound Laughing Bird Shrimp (16 to 20) blanched

1 Large Tomato, peeled, seeded, and diced

1 Small Red Onion Thinly Sliced

1 tsp. Chopped Fresh Chives

2 tsp. Sliced Green Onions

1/4 cup Coarsely Chopped Fresh Cilantro

1/2 cup Freshly popped plain unsalted popcorn for garnish

Served with Tostones

Directions

In a nonreactive bowl, toss the shrimp, salt, and lime juice. Mix well, refrigerate for about one hour. When the shrimp begin to turn white, drain the lime juice, add into a blender with tomato juice, orange juice and chipotle pepper. Blend for about one minute until it becomes a sauce. Pour over the shrimp and serve!